Product List
San Daniele DOP Cured Ham sliced
The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.
The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation.
The Prosciutto di San Daniele PDO has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot.
Prosciutto Crudo Cured Ham sliced
Originating in a territory with an ideal climate, thanks to the dry Versilia breeze that gently descends from the Apennine Mountains, it is recognizable for its round, trotter-less form, slices pleasantly framed by milky white fat. It has mildly seasoned aromas and a delicate flavour. As its curing progresses, it acquires curing cellar scents and other complex, intense aromas. At its peak curing it offers a virtuous harmony of olfactory perceptions, with mild, fragrant aromas. On the palate, it resounds with sweet and soft flavours exalting seasoned notes.
Cut slice of pink/red color, white, pure white fat, required to keep the prosciutto soft, the aroma is strong, persistent, and when cut it must be curved soft. The flavour is sweet and flavorsome - expression of a century-old craftsmanship.
Authentic Prosciutto boasts a history that can be traced back to the Roman era. The entire processing follows strict production regulations and takes place in an extremely limited area of the province of Parma which - due to its climate conditions - allows the natural maturation that gives sweetness and flavour to the product.
Cooked Ham Levoni sliced
The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.
Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.
Mortadella Bologna IGP "Glutammate free" with Pistachos sliced
A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.
The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.
The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.
San Daniele DOP Contessa Riserva 24 Months Cured Ham sliced
The slice in the muscular part is pinkish red, with white or pinkish-white streaks ("marbling"). The covering fat is white and compact. The aroma is delicate and can become more persistent if the product is very matured. The flavour is well balanced between the sweet note and the typical aromas of matured meat, with the result of a very round and particularly pleasant taste sensation. Once the product has been trimmed, cut into very thin slices using a slicer or by hand. The art of knife cutting is always extraordinary.
The exclusive speciality of San Daniele del Friuli, with its unmistakable guitar shape and trotter. Slices of a wonderful pinkish red, sparsely interspersed with pure white streaks. Delightful and satisfying, its curing cultivates an ever richer and more intriguing bouquet of aromas and scents. It reaches peak curing at 24 months, with a dry, heady scent that captivates the nose with hints of hazelnut. Savoury and fragrant on the palate, it reveals all the nobility and refinement of its ageing.
The Prosciutto di San Daniele DOP has a very ancient history that has its origins in 400 BC. The production follows a strict Production Regulations Document that sets forth origin, feeding of the pigs and all the phases of the processing. Unique for the presence of the foot. We are proud to offer the 24-months Reserve version of Levoni San Daniele Cured ham sliced for you.
Salame Finocchiona sliced
Full and aromatic sensations of fennel seeds on the nose are crowned by a liveliness of black pepper in the mouth. Handcrafted appearance, important dimensions, slightly curved characteristic shape, coarse mincing. Nice meat-red colour, soft, smooth texture. Round aroma characterised by fennel. Upon tasting it turns out to be soft, with a fresh flavour, notes of fennel and matured meat, perfect balance between fat and lean.
It is a typical deli meat of Tuscany boasting a historical tradition. Characterised by the seeds of wild fennel introduced in the Middle Ages to accompany the pepper that used to be expensive and rare as it came from the East. The verb "infinocchiare" can be traced back to the fifteenth century and meant "cover the taste of sausages with fennel seeds".
Traditional Speck "Smoked Ham" sliced
Expertly blended spicy notes present themselves to the nose. The smoking reveals itself to the taste, with spiciness making a rich and agreeable contribution. Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints of fine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.
The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. The speck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.
Moulded Cooked Beef Tongue sliced
Beef tongue is seasoned with natural flavourings, then the skin is removed and the meat is placed in a mould where it is slowly cooked bain-marie. It does not contain gluten or lactose. The Beef Tongue has a beautiful old rose colour, the particularly long and spaced protein fibres form a streaked pattern. With a strong and persistent aroma, it has a soft and slightly elastic texture. Characterising succulent flavour of boiled meat accentuated by tastiness and refined by the aromatic fragrance of the aromatic herbs of the garden.
The Beef Tongue is among the cuts considered "the poorest" ones. At the end of the nineteenth century, Pellegrino Artusi created the recipe for the "scarlet tongue, which takes on a beautiful red color; and it is, a well-guessed dish by appearance and taste". Today the corned or cooked tongue is especially widespread in Lombardy, Emilia, Friuli and Trentino.
Salame Schiacciata Piccante spicy sliced
A fresh, piquant bouquet of chilli pepper exalted by fennel seeds. Spiciness reigns, tempered only by an aromatically seasoned soul.
The external appearance is free of mould and boasts a beautiful red accentuated by chili. When sliced the minced meat appears interspersed with lard cubes. The aroma is complex, combining the typical notes of sweetness of fennel seeds with the intense aroma of chili pepper. The taste is that of a deli meat of great character, sharp and balanced.
The schiacciata piccante is a salami of medium size, its shape is due to the fact that in some areas of Italy - where the climate is warmer and dry - a good and proper maturation would become difficult; so the human ingenuity overcame the hurdle making a crushed salami - smaller diameter best maturation!
Smoked Pancetta sliced
Smoked and aromatic, a pleasurable harmony of spiced seasonings, gathering white pepper, cloves, nutmeg, coriander and juniper in a striking bouquet.
Biscuit color given by smoking. When cut pink streaks of lean muscle in a beautiful tall, firm, pearly white fat. Persistent smell of smoke leaving room for the aroma of matured meat and hints of spices. The sweet and smoked flavour, with suaveness. Nice soft texture.
This deli meat immediately reminds us of the English Bacon. It is a pancetta with rind, trimmed, salted and flavoured. It follows a delicate smoking with a selection of Trentino woods and a slow maturation.
Salame Milano sliced
Intoxicating and gently spiced, it captivates the nose and embraces the palate with a delicate release of walnut and white pepper.
The salami Milano is impressive, large, covered with white moulds, the colour of the slice is ruby red, and its aroma is ripe and balanced in spices. On the palate it is mouth-watering and pleasant, tasty with sweetness, capable of releasing autumn notes of walnuts.
Deli meat originating from Codogno and San Colombano al Lambro, in the province of Milan. It used to be produced with pork and beef. Today the recipe uses only pork and it is a salami known all over the world. Its fresh aroma, with hints of nuts and the finely chopped rice grain mixture define its character. The taste is round with a pronounced and lingering delicacy.
Mortadella without nuts Levoni sliced
A traditional recipe with an intense, lively nose, freshened by a deft balance of spiciness. A decisive and spicy crescendo in the mouth, seductive with a firm consistency and agreeable persistence.
Mortadella is one of the most popular and ancient deli meats of Italy's gastronomic tradition. It is a cooked sausage made from pure pork and diced white pork jowl. Etymologically, the name is probably tracing back to "Mortarium", the instrument used by the Romans to pound meat or to "Myrtatum", which was meat preserved in casings and dressed with myrtle berries. This Mortadella has a tender texture and a more aromatic and appetizing taste. It does not contain gluten, lactose and added polyphosphates.
Porchetta Roasted Pork sliced
The Porchetta (letterally roasted pig) a world famous pork meat from the Roman Hills (Castelli Romani).
The meat after a careful selection, is seasoned by hand with salt, pepper, garlic, fennel, rosmarin and other selected spices secret of each butcher. After a marinating period, the butchers roll up and sew the product manually, which is then slowly roasted in ovens at varying temperatures in order to achieve a perfect internal cooking of the product as well as a crip and fragrant crust. The Porchetta is ideal either as a cold cut or served as a hot plate (just heat up in the over few minutes).
Its flavour is delicate but also mildly spicy.
Guanciale Pork Cheek whole for Amatriciana Carbonara
Guanciale translates to ‘little cheeks’, but there’s nothing little about it not in size, nor in flavor. Guanciale is a cheek though. It’s a pork cheek, cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.
Carbonara Guanciale Pork cheek
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. This pork cheek is cured and generously seasoned with amongst other spices, lots of black pepper. Guanciale looks a little like bacon, the consistency and taste however is much, much more delicate.
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces like sugo all'amatriciana.
Lard with Belly and Herbs 1kg
A bouquet of Provençal herbs entices the nose with fresh, pleasant sensations, heralding a sweet flavour that melts into a strong yet elegant accent of thyme. It is characterised by its remarkable dimensions. On the surface is sprinkled with chopped herbs. It shows beautiful streaks of lean and red parts in solid and white fat. Very sweet, delicate bouquet with a strong hint of thyme. The flavour extends between sweet and savoury, with fresh and round notes of fine herbs.
Slice thinly with a slicer. It can also be chopped to be spread. All fat products are cut better cold and are consumed at room temperature because they give off their aromas and flavours at their best.
Mortadella Bologna IGP "Glutammate free" with Pistachos by piece
A balanced recipe that conquers the nose with its delightful hints of pepper and nutmeg. A charming flavour full of character.
The mortadella Oro externally boasts a nice biscuit colour given by cooking, the slice is rosy with consistent, firm, white lardons, which are evenly distributed, as well as pistachios. The aroma upon slicing is unmistakable, delicious, typical. The texture is silky, the flavour is piquant, sharp and persistent.
The history of mortadella is ancient, so that at the Museo Civico Archeologico of Bologna there are two Roman sepulchral steles on which the proofs of its centuries-old history can be traced. A stele depicts a pestle with a mortarium used to chop and mix meat, salt and spices, the ingredients of mortadella, the other one depicts the suarius - aka the guardian of pigs - near his pigs. An ancient history for a delicious deli meat.
Salame Cinta Senese DOP
An top quality salami made from pork meat from Cinta Senese pigs raised on the farm of the family on the hills of Tuscany. The slices are bright red in color, the grain is medium, the texture is soft, the lean part is compact and the fat extremely fondant. It tastes sweet and delicate.
The Cinta Senese is an ancient pig breed from the Siena area. It risked disappearing after the Second World War when it was replaced with more productive breeds suitable for intensive breeding. Cinta Senese owes its salvation to the passion of some breeders, including the Savigni family. These pigs need a lot of space and open air, in this way the muscles tone up and the animal gains weight slowly. Just think that a Large White pig is ready for slaughter after 6 months while for Cinta it takes at least 12 months. Cinta Senese pigs love to eat acorns, olives, chestnuts, tubers and berries, and are fed with organic supplements. Besides being of excellent quality, Cinta Senese fat is rich in Omega 3 SUGGESTIONS Great with your favourite breads, paired with good red wine.
Carpaccio Smoked Tuscan Black Angus sliced
Smoked Black Angus from Tuscany. A true Masterpiece from master Gastone Bernardini.
Sourced from premium quality black Angus cattle farm in Tuscany. The meat is then smoked using traditional methods, which gives it a unique and intense flavour. The texture is firm yet juicy and tender.
The slice has an important marbling characteristic of Black Angus, which gives
softness to the product.
It has a sweet taste, the smoking is not excessive but characterizing, promising a tender and juicy texture.
Foie Gras Perigord Whole Goose
Perigord whole foie gras complies with exacting product standards which set it apart from standard foies gras. In addition, the geese are raised in the open air and in freedom on family-run farms in Perigord. They are raised in line with strict welfare standards and are fed mainly on corn grown locally in South-West France.
Goose whole foie gras has a light, delicate and highly refined flavour
Serving suggestions: this product is the perfect starter for an intimate meal for two. A few slices of foie gras served on a plate, along with a glass of light white wine or a little champagne is sure to provide an unforgettable moment.
Ventricina di Teramo
Typical spreadable cured pork meat from the province of Teramo, Abruzzo.
It appears creamy with a pale red color. Since is mature in the gut, the product can present some colored molds.
Slightly spicy, very creamy with predominant notes of pepper.
Traditionally is spread in crostini and bruschetta, pizza or is used in preparation of pasta dishes.
Chorizo Iberico de Bellota DOP sliced
Traceability: Certification of traceability on origin Pork Iberico de Bellota, sometimes also called Patanegra. Spanish artisan label DOP Iberico de Bellota Guijuelo
Integrated production method: made only with the finest parts of the Iberian Bellota pork animal (ham, collar, bellota fat) and selected high quality spices.
100% original: Breed Iberico de Bellota
Packaging: Vacuum - Weight: 0.1 - 0.2 - 0.4kg
Cecina de León IGP contra Oak Smoked Beef 24 months sliced
La Cecina de León is one of the best hams in the world prepared at an altitude of over 1,500 meters in the province of Leon in Spain.
Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more than seven months.
It is smoked using oak found in local forests which gives it a characteristic taste and aroma. This cured meat is a dark brown on the outside and deep dark red on the inside. Cecina de León has a characteristic beef flavour with smoky undertones and is very succulent and smooth in texture.
Bresaola Valtellina IGP Gold sliced
Bresaola della Valtellina PGI is a delicatessen product obtained exclusively with salted and cured meat of the premium part of the legs of bovine aged between 18 months and four years. It can be produced in the varieties: Fesa, Punta d’anca, Sottofesa, Magatello and Sottosso.
Our Bresaola is a masterpiece from an Artisanal producer in Valtellina in the extreme North of Italy in a wonderful natural environment in the Lombardy Region.
The production process: before salting, the meat is selected on sight and trimmed. Salting is done dry, where the meat is sprinkled with salt and natural flavours. The meat is left to rest in brine for at least ten days. During this period, massage operations are carried out to allow for a faster and more uniform migration of the salt inside the product. This is followed by bagging in a natural or artificial casing. The sausage thus obtained is dried in special cells. Maturing occurs at a temperature between 12 and 18 ° C, in environmental conditions such as to cause a slow and gradual reduction of product humidity, in specially air-conditioned rooms where suitable air exchange is ensured. Both drying and curing last for a total of between four and eight weeks, depending on the size of the product and market demands.
Coppiette Pork Jerky
Coppiette spicy pork jerky is made from lean and fine pork cuts, such as tenderloin and sirloin. The pork strips are perfectly trimmed and are then put in a mix of spices and aromatic herbs for two days to soak every aroma. The strips are then put into pairs - called 'coppiette', little pairs - and left to dry.
Salame Aquilano Whole Piece 500gr
Produced by Lattanzi this artisanal made Aquilano salami is the typical salami from the Aquila area and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Bastardone Big Bastard Salami 500gr
Produced by Lattanzi this salami is excellent, characterised by a strong and genuine spicy taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Salame Corallina Whole Piece 500gr
Corallina home made from Lattanzi is a product that is made using lean Italian pork, i.e. 90% shoulder and 10% lard, and then flavoured with salt, pepper and natural flavourings. Corallina is perfect with cheese, cheese pizza, a healthy snack and on all convivial occasions. Our product also contains no gluten or lactose.
Salamella Roman 400gr
Produced by Lattanzi this artisanal made Salamella Romana is a typical salami from Lazio region and it is excellent, characterised by a strong and genuine taste using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Salamella Roman Spicy Salami 400gr
Produced by Lattanzi this artisanal made Salamella Roma Piccante is the typical salami from the Lazio region and it is excellent, characterised by a strong and genuine spicy taste, using only selected part of pork meat, and traditionally cured and pressed between wood boards.
Pancetta Roman Style with Black Pepper 300gr
Pancetta made from lean pigs. It is salted and left to rest before being smoked and cured with black pepper.
Thick Sliced Guanciale Levoni
thick sliced for your most favorite preparation such as Amatriciana and Carbonara
In this interpretation by Levoni, the Guanciale loses its rind and seasoning, is slightly cooked and seasoned with black pepper. With a rustic and inviting appearance that partly recalls the "classic" pillow. The scent is gentle, of black pepper. The taste is sweet, combined with the aromaticity and warmth of pepper, it warms the emotions.
Roman Spianata sliced
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.
A cured meat of popular origin that has taken on considerable appreciation over time.
Roman Spianata by piece
The Spianata Romana is part of the large family of traditional Roman delicatessen and is one of the oldest samples of salami, which is mentioned in documents dating back to the XVIII century.
A cured meat of popular origin that has taken on considerable appreciation over time.
Organic Cinta Senese Seasoned Pancetta Sliced
Podere Bioamiata is the widest biological breeding of "Cinta Senese" in Italy and it extends on 240 ht. of woods and pastures between Val d'Orcia and Monte Amiata, above 700m. of altitude. Our main care embrace the revaluation and the protection of this specie, even with the continuos scientific advistance of City Universities like Firenze and Perugia. However, our main support for the whole productive cycle is nature, the only "added ingredient" fit to exalt the taste of our products.
The Pancetta Cinta Bio represents the section of meat of the thorax and the stomach with the pig skin. The pieces are cut and massaged with salt and garlic and salted down for about 15 days; than cleaned and flavoured with black paper and put into store room for the seasoning. The product is in pieces of approximately 3kg with a thickness of about 4cm. Because of the wild breeding of the swine it is very difficult to obtain a lot of fat. Pancetta Cinta Bio that is very fatty is there for highly appreciated and has only one or two stripes of red meat. When sliced the white fat turns pink.
Berkshire Cured Ham +18months sliced
It is the first pig breed that has benefited from the breed status as far back as the 18th century.
Originally from the namesake country in west London, it had practically disappeared as it was unsuitable for intensive industrial farming. Many others, such as the Duroc and the Pietrain, have derived successively from this breed and are today widely diffused.
Black in color, but with white legs and tail, Berkshire is a rustic animal that slowly gains weight. The flesh, light red colored, rich in grease veins, juicy, tender and tasty, with short and thin fibers. Large straight ears, flattened snout and massive build.
This Berkshire ham comes from a genetic which highlights a perfect amount of beautiful fat marbling webbing throughout the deep rosy meat.
Our Berkshire Ham is made in the true Italian style, cured with sea salt and then left to age for about 18-20 months, coaxing out a deep, rich meaty flavor and developing a silky, clean mouth-feel.
With its delicate, almost-sweet flavor, our Berkshire Ham is a versatile ingredient that can elevate a variety of dishes. Slice it thinly and serve as part of an antipasto or meat and cheese platter with some fruit and meaty nuts, or use it to prepare a delicious sandwich with fresh crusty bread, sweet butter or mild mustard. The possibilities are endless, and the results are always delicious.
The almost-sweet flavour of this prosciutto ham makes it a great partner to a good red or sparkling wine.
Mangalica Cured Ham +24m sliced
Mangalica or Mangaliza or Mangalitsa is an Ungarian pig breed, which just 20 years ago was in danger.
Very tender and juicy meat, with a high content of unsaturated fatty acids and omega 3 it is often used to produce cold cuts, hams and sausages.
Mangalica breed pigs are characterized by a dense and curly mantle, usually blonde that makes them more similar to sheeps than pigs... for this reason many called them sheep-pig.
They are animals that grow slowly and that can't be put in close places. Incompatible with indoor rear systems they are bred following the outdoor rear system.
Sobrasada 100% De Bellota sliced
Our Sobrasada is produced by Señorío de Montanera, made with 100% Bellota Iberian pork loin and jowl, is characterised by its sweet and spicy seasoning, a juicy and uniform texture perfect for spreading and a flavour that fills the palate with the purest aromas of the Dehesa de Extremadura.
Product without gluten, lactose or allergens.
Traditional 'Nduja from Spilinga
Nduja is a soft, spicy hot, spreadable salami considered one of the most famous, if not the most famous, of typical calabrian foods.Nduja originates from Spilinga, though great nduja can be found in all areas of Monte Poro. The name nduja comes from the french word "andouille", which means "sausage". Nduja is made with pork meat, a bit of fat, salt and a lot of red pepper.
In general, nduja is extremely spicy. Nduja is often considered an aphrodisiac due to all of the red pepper inside, and is also great for the heart and tastes wonderful.
Cooked Ham whole
The most flavoursome of Levoni’s cooked hams, lean yet impeccably soft. An agreeably simple fragrance right away on the nose. Pleasant and soft in the mouth, with a clean, appetizing and satisfying taste profile. The cooked ham is cut into thin slices with the slicer, after cutting the rind and removing it. It might be cut thicker according to the recipes.
Pork legs boast a thousand-year old history, and in the history of nutrition they have always been clearly present, in fact they are the most valuable and expensive part, and they are also used for the prosciutto, culatello, culatta and speck as well as for cooked ham. And, since nothing from the pork is thrown away, the trimmings of prosciutto are ground into the salami paste.
Colonnata Lard IGP
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region.The best lardo is undoubtedly produced in Colonnata, a small city located in the Apuane Alps.The constant mountain wind in Colonnata makes the ideal microclimate for aging lard. The fat is placed in marble tubs, or basins, with the perfect porousness. The Health Department questions the use of marble to no avail. The production of Lardo di Colonnata is regulated by IGP standards, which include aging the meat in marble for about 8 months.
When sliced it has a scented, fragrant aroma, firm soft texture, a sweet taste and the light flavour of aromatic herbs.
San Daniele Ham Boneless
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten or lactose. Skinned bone-out pressed prosciutto, ready for being sliced.
San Daniele Ham DOP Boneless - Riserva Contessa
Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterized by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. Amongst the prosciuttos bearing the San Daniele mark, Levoni selects the best ones to become part of the “Riserva della Contessa” line, which have a minimum maturation of 18 months.
Parma Ham
AVAILABLE ALSO SLICED
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterized by a particularly mild and delicate taste. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten or lactose.
Parma Ham Boneless
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterized by a particularly mild and delicate taste. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten and lactose Skinned bone-out pressed prosciutto, ready for being sliced.
Parma Ham Sliced
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Sliced in 200gr packs, is obtained by pressed prosciutto matured for at least 10 months from selected pork legs of small pigs. Mild and delicate flavour. It does not contain gluten and lactose
Beef Carpaccio Smaranina sliced
The Carpaccio Meat is a specialty of Northern Italy; it is perfectly served raw, cut very thin.
Our carpaccio is carefully selected in Vicenza province from artisanal butchers who work meat obtained from a female bovine which, at the time of slaughter, is relatively young (between 15 and 22 months) and has never given birth.
The best way to eat is to drizzle with a stream of extra virgin olive oil, and with a few ultra-thin slices lemon or chopped capers; or Parmesan cheese and arugula.
Half Salame Finocchiona
Finocchiona is a typical salami of Tuscany, a native of the provinces of Siena and Florence, which is prepared by grinding fat and lean parts of the pig and then flavored with fennel seeds, from which its name finocchiona. Finocchiona is a "smart" sausage, as it was born in the Middle Ages, by the combination of pork and fennel, not only because the fennel seeds at the time were less expensive than black pepper or other spices that were supposed to arrive from 'East, but also because the flavor of fennel is so intense that you can cover any imperfections of the pork. The practice of using the fennel seeds was widespread at the time to make good and smelling even a food or a wine unpalatable stale or rancid, so that in time the word "infinocchiare" has come to mean to disguise, deceive someone into believing something different from reality.
Salame Ventricina Half - 2 Kg
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Ventricina is a typical product of the lands of Abruzzo and Molise. It is characterized by the presence of lean meat, ham and tenderloin, ground coarse and large pieces of diced bacon. The taste is unique, sweet and spicy at the same time, thanks to the presence of hot pepper and fennel seeds.
Moulded Cooked Beef Tongue
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Beef tongue is seasoned with natural flavourings, then the skin is removed and the meat is placed in a mould where it is slowly cooked bain-marie. It does not contain gluten or lactose.
Zampone di Modena IGP Pre-cooked
The name Levoni conjures up a tradition where mouthwatering aromas uniquely combine with distinctive flavours to create truly exceptional Salumi. Levoni Salumi, prime quality deli meats, are indeed "Quelli Buoni", that is, "The Good Ones". Because right from the creation of their very first salami, the Levoni family has refused to compromise on quality.
Traditionally, Zampone first appeared at the beginning of the 16th century at the Mirandola Court (Modena) where Cotechino Modena also originated. The ingredients for these two products are practically identical: lean and fatty cuts from pigs bred in Italy are coarsely ground, they are mixed with finely minced pigskin and seasoned with aromatic herbs. For Zampone, the mixed ingredients are filled in the skin of the pig’s front trotter, which has already been scraped and accurately cleaned.Its taste is aromatic and appetizing. When cutting, slices look rosy red and compact. It does not contain gluten or lactose.
Precooked Cotechino Medaglia d'Oro 500g
The inimitable fragrance of cotechino sausage, with its decisive and spicy notes, introduces rich flavours and a gratifying consistency.
Cotechino is steamed. It shows a pink red color, a coarse and very fragrant "collagenous" paste. It is consumed hot, and is characterised by the texture of soft and sticky meat and by the perfect balance of spiciness.
Heat it in a bain-marie in its aluminium case, open the bag and cut it into thick slices to arrange the serving dish.
The origins of the cotechino are vague, but we could consider it the ancestor of all deli meats, it was solely prepared by the "lardaroli" and the "salsicciari" (sausage makers) in ancient times. The first mention regarding cotechino is made in a ceiling price only in 1745, and the first recipe appears the following year. This deli meat is enhanced and ennobled thanks to the great father of Italian cuisine Pellegrino Artusi who, in his immense work, "Science in the kitchen and the art of eating well", speaks with great joy of the famous "cotechino fasciato" (“swathed cotechino”). In Mantua on August 15th, for the feast of the Madonna delle Grazie, after the pilgrimage, it is customary to eat the sandwich with the cotechino.
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